Winter Eats: Brownie Pie, Pork Tenderloin, Roasted Carrots and Green Beans
Whether served for a hearty supper or festive holiday gathering, these comforting, easy-to-make recipes will delight friends and family.
By Scott Jones | Photos By Jason Wallis
Malted Candy Brownie Pie
- 1 refrigerated pie crust
- 1 (18.4-ounce) package dark chocolate (or chocolate) brownie mix* (with added ingredients in quantities per package directions; usually water, oil and egg)
- 1 cup chopped malted milk balls
- 1/2 cup malted milk powder
- 1 (8-ounce) carton frozen whipped topping, thawed
- Garnish: chopped malted milk balls
1. Preheat oven to 350°F. Fit crust into a 9-inch pie plate; fold edges under, and crimp, if desired. Prick crust all over with a fork. Bake 5 minutes.
2. Prepare brownie mix according to package directions; stir in malted milk balls and powder. Spoon into crust.
3. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
4. Cool completely. Top with whipped topping; garnish with additional chopped milk balls.
*For testing purposes, we used Betty Crocker Dark Chocolate Brownie Mix. Pillsbury also makes one. The important thing is to choose a mix no larger than 18.4 ounces for this recipe.
Prep: 15 min.
Bake: 1 hr.
Yield: 6 to 8 servings
Apple-Stuffed Pork Tenderloin
- 1/2 (16-ounce) package smoked sausage, diced
- 3 Tablespoons canola oil, divided
- 1 crisp red apple, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup panko breadcrumbs
- 1 teaspoon dried thyme
- 2 (1-pound) pork tenderloins, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Kitchen string to tie tenderloin before browning and baking
1. Cook sausage in 1 Tablespoon oil in a large skillet over medium heat for 7 to 8 minutes or until browned. Remove from skillet and drain. Set aside.
2. Add apple, onion and celery to the skillet, and cook 7 to 8 minutes or until vegetables are tender. Remove from heat; stir in reserved sausage, panko breadcrumbs and thyme.
3. Preheat oven to 400°F. Carefully cut each pork tenderloin in half lengthwise, cutting to—but not through—the other side.
4. Open up each tenderloin like a book, then place between 2 sheets of plastic wrap, and pound meat to ½-inch thickness using a meat mallet or rolling pin. Season with salt and pepper.
5. Spread mixture over cut sides of pork. Close each tenderloin around the stuffing, and tie the resulting “roll” with kitchen string at 1-inch intervals.
6. In a large, oven-safe skillet, cook the tied tenderloins in 2 Tablespoons hot oil over medium-high heat, 5 minutes per side or until browned on both sides.
7. Transfer skillet to oven, and bake uncovered 10 to 15 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Let stand 10 minutes before slicing into 2-inch pieces.
Prep: 25 min.
Cook: 25 min.
Bake: 15 min.
Yield: 6 servings
Roasted Carrots and Green Beans
- 4 carrots, cut into 1/4-inch-thick sticks about 3 inches long, or the same length as whole green beans
- 1 pound fresh green beans, ends trimmed
- 1/4 teaspoon garlic salt
- 1/4 teaspoon lemon pepper
- 2 Tablespoons canola oil
1. Preheat oven to 400°F. Toss carrots, beans, garlic salt, lemon pepper and oil together on a large, rimmed baking sheet.
2. Bake 15 to 20 minutes or until tender.
Prep: 15 min.
Bake: 20 min.
Yield: 6 servings